This is a fantastic dish from Ottolenghi’s Jerusalem: A Cookbook. Chicken is cooked together with caramelized onions, basmati rice, and spices including cardamom and cloves. The chicken becomes fragrant from the spices, the rice soaks up flavor from the chicken and spices, and the caramelized onions lend sweetness and depth. The dish is finished with fresh herbs and a dollop of Greek yogurt. It’s great one-pot cooking. I made it with four chicken thighs, but I think there is enough rice for six servings. Beware of biting into some of the whole cloves and cardamom pods.